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It’s the beginning of the busy season, so when it’s time to relax a bit, a cup of tea along with these Japanese green tea truffles will fit the bill.
By Dede Wilson
Finishing the matcha truffles in shaved white chocolate allows the lovely pale green color to come through.
Yield: 45 pieces
7 tbsps. heavy whipping cream
10 oz. white couverture chocolate (8 oz. finely chopped, 2 oz. in block form)*
1 tsp. matcha powder
Confectioners’ or icing sugar
45 small fluted paper cups (optional)
Place cream in a 2-quart, wide saucepan over medium heat until it just comes to a simmer. Remove from heat and immediately sprinkle chopped chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
Strain mixture into a shallow bowl by pressing it with a rubber spatula through a fine-mesh strainer. Whisk in matcha powder, cool to room temperature, then cover with plastic wrap. Refrigerate until firm enough to roll, preferably overnight.
Grate remaining chocolate on largest holes of a box grater; place in a small bowl. Coat your hands with confectioners’ or icing sugar and roll ganache into 3/4-to-1-inch balls.
Toss truffles into grated chocolate coating. Place in fluted paper cups, if desired; serve at room temperature.
Stored between 60° and 68°F, the chocolates can be kept up to two weeks.
Truffles; 50 Deliciously Decadent Homemade Chocolate Treats | Dede Wilson | Harvard Common Press, 2006. All rights reserved.
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